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brandonh1987 03-22-2013 01:36 AM

Pork rub
 
Anybody tried just salt and pepper for a pulled pork rub? I always heard not to use salt in long smokes and it sweats the flavor out? If not would you guys add anything to a basic salt n pepper rub? Some cayenne? Any advice would be appreciated.

IamMadMan 03-22-2013 05:35 AM

Quote:

Originally Posted by brandonh1987 (Post 2417636)
Anybody tried just salt and pepper for a pulled pork rub? I always heard not to use salt in long smokes and it sweats the flavor out? If not would you guys add anything to a basic salt n pepper rub? Some cayenne? Any advice would be appreciated.

Basic Salt and pepper is great by itself, and they are also ingredients in most rubs.

Add spices to your liking, you can add the rub to a small piece of meat and fry or quickly grill to get a taste preview..





Popdaddy’s ButtGlitter (De-ciphered)


8 Parts Paprika
3 Parts Salt
3 Parts Sugar
2 Parts Cumin
2 Parts Garlic Powder
2 Parts Onion Powder
2 Parts Ground Celery Seed
1 Part Chili Powder
1 Part Oregamo
1 Part Black Pepper
½ part each of Mustard - Red Pepper or Cayenne

TheKomoman 03-22-2013 07:10 AM

Quote:

Originally Posted by brandonh1987 (Post 2417636)
Anybody tried just salt and pepper for a pulled pork rub? I always heard not to use salt in long smokes and it sweats the flavor out? If not would you guys add anything to a basic salt n pepper rub? Some cayenne? Any advice would be appreciated.

Only thing I have ever heard regarding salt & pork butt is if you use a lot of salt and allow it to sit for a longer period of time (guessing here but probably means overnight+) you can end up with a hammy taste as the salt begins the curing process. So really its just a matter of being careful of how much you use, don't crust it up! Almost all rubs will have some measure of salt - salt is a flavor enhancer and it helps the other seasoning shine.

aawa 03-22-2013 08:14 AM

Aaron Franklin just put out a video a few weeks ago on West Texas Pork Butt. The rub he used was salt, pepper, paprika, granulated onion/garlic powder.

Bludawg 03-22-2013 09:46 AM

I normally just do either salt or salt & pepper for a rub. I can't tell the difference on a Butt because of the long cook time most of the other spices in a rub loose their ZIP and the only thing really comes through in the bark is the S&P any way, Ribs are a whole different story those do get rub. I will add some rub( PD BGS) once it is pulled if I am serving guests. If it is just family then it gets salt and E.NC. Pig Juice.

HeSmellsLikeSmoke 03-22-2013 09:50 AM

I believe that salt pulls the flavors deeper into the meat, especially the smoke flavor. Quite the opposite of sweating the favor out.

John Bowen 03-22-2013 10:56 AM

I am sorry but being from Mississippi it is in my genetic makeup to have sugar in my pork rub. I can't help you with a salt and pepper deal.

bigabyte 03-22-2013 11:40 AM

Basic salt and pepper smoked pork is a very handy thing to have stored in the deep freeze for many different leftovers. Sometimes the flavors of all the injections, rubs and stuff folks use for BBQ Pork isn't best suited for some pork dishes compared to a basic salt and pepper seasoned pork.:thumb:

cholloway 03-22-2013 12:11 PM

I've used just S&P on many meats including tri-tip, chuck roast and spare ribs.
Always turns out great.
I'll use a dry rub if I want a good bark.


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